A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES– THE INFLUENCE OF STORAGE AND PROCESSING

摘要: Legumes provide an important part of the world's protein requirements, as well other nutrients, but they are underutilized food. A major factor limiting expanded consumption is storage induced textural defects that prolong cooking time and demand correspondingly higher energy requirements for preparation. Estimates losses due to hardening difficult obtain show economic importance problem. These defects, including hard-to-cook phenomenon hard shell, initiated by structural compositional factors can be at least partially controlled processing conditions. The available literature on bean reviewed from which it may concluded adverse conditions (high temperatures humidities) consistently produce these defects. kinetic approach taken problem, hydration cooking, should allow a better understanding processes involved. Methods utilized legumes alternatives disruption dry fractionation, wet extrusion, enzymes animal feeding. influence nutritive value legumes, although not extensively studied, examined quality availability essential amino acids suffer. course action future research recommended.